1: Preheat the oven to 220°C/200°C fan. Line a large roasting tray with baking parchment.

2: Place the squash in the roasting tray and drizzle with the olive oil. Season with salt and pepper and toss to coat. Cook on the top shelf of the oven for 25 minutes, or until the squash is tender and browned at the edges. Remove from the oven and let cool slightly.

3: Tip 3/4 of the roasted squash into a blender and blitz. Set the rest aside.

4: Bring a large pan of salted water to the boil. Add the macaroni and cook for 2-3 minutes less than specified on the pack, until al dente.

5: Meanwhile, melt the butter in a large saucepan over a medium heat. Add the flour and cook, stirring, for 1 minute, then pour in the milk and cook, whisking, until thickened. Reduce the heat and add the cheese and nutmeg. Stir until the cheese has melted, then stir through the squash purée. Season well with salt and pepper.

6: Drain the macaroni, add to the sauce along with remaining butternut squash and stir well. Tip into a 25 x 30cm deep baking dish. Scatter over the breadcrumbs and sage. Drizzle with oil and bake for 15-20 minutes, then serve.